- Aphrodisiac Tea
- Black Tea
- Blooming Tea
- Chinese Tea
- Cooking with Tea
- Darjeeling Tea
- Dessert Tea
- Discounts and Specials
- Dog Tea
- Free Tea
- Green Peace
- Green Tea
- Herbal Remedies
- Herbal Tea
- Iced Tea
- Japanese Tea
- Men's Health
- New Products
- Oolong Tea
- Party Time!
- Pu-erh Tea
- Reading Tea Leaves
- Rooibos Tea
- Tea and Beauty Tips
- Tea Art
- Tea Books
- Tea Cartoon
- Tea Cocktail
- Tea Condiments
- Tea Culture
- Tea Cups
- Tea Health
- Tea History
- Tea Incense
- Tea Party
- Tea Recipe
- Thai Tea Recipe
- How to Make Iced Tea from Loose Leaf
- Rooibos Tea and Caffeine
- Spice Up Your Dishes With Tea Rubs
- Smoking Meat with Tea
- Four-Bucks: Gingerbread Latte
- Lorrayne's Lemon Sweet Tea Pork Roast
- Cool and Delicious Apricot Chai Milkshake
- Make Your Own Tea Infused Butter
- Ginger Tea: A Spicy and Healthy Remedy
- Sinless Strawberry Palmer
- Green Tea Ice Cream to Beat the Summer Heat
- Pondering Polar Pekoe?
- Darjeeling Tea Vinaigrette
- Tea and Almond Recipe
- Perfecting the Hot Toddy
- What to do with leftover tea?
- Non-Dairy Creamers for Tea
- Herb Harvest... Dressing up your tea
- Sun tea fun tea
- How to make beautiful tea and food pairings - A culinary adventure
- Is it too soon? Dreaming of Mulled Cider
- Bergawhat? Discover Bergamot Oil
- Make Your Own Genmai-cha Tea
- Easy Thai Iced Tea Recipe
- Green Tea Chocolate Truffles
- Jasmine Tea Chicken Soup
- Birthday wishes for a runner, an extra boost
- My New Way to Drink Tea
- Mexican Black Bean and Tea Soup
- Warmer Weather Brings Back Old Traditions
- Fruits in Tea Syrup Using Earl Grey Simple Syrup
- Salmon in Black Tea Coconut Sauce
- Curing Green Olives with Tea
- Bourbon Slush Tea Cocktail Recipe
- European Apricot Tea Recipe
- How to Make Tea Popsicles
- Cold Brewed Tea for those hot summer days!
- Bee's Tea - Honey Tea Recipe
- Fresh Mint Tea Recipe - Sun Tea
- Sun Tea - How to brew tea in the Sun
- Electric Honeydew Tea Recipe - Summer Cocktail
- Fruit Tea Recipe - Summer Tea 3
- Orange Mint Iced Tea Recipe - Summer Tea 1
- Blueberry Peony Iced Tea Recipe - Summer Tea 2
- Tea Shops
- Tea Spa
- Tea Steeping
- Tea Storage
- Tea Video
- White Tea
- Women's Health
Loose leaf tea isn’t a very popular option among people because, well, tea bags are just a lot more convenient aren’t they? But for tea lovers like you and me, there’s no other choice out there but loose leaf. It’s fresher, it has higher quality, and it just tastes better. You get more of the tea’s antioxidants from this form too!
If you’re concerned about your caffeine intake but don’t want to quit it altogether, pu-erh is the tea for you. But, if you have issues about caffeine and want it out of your life forever, shop for rooibos tea instead. Why? NEWSFLASH: Rooibos is completely caffeine free. That’s right folks, if you want a completely sinless liquid vice, rooibos is the tea for you. Here's a quick crash course on everything you should know about rooibos--
It is always nice to have some cooking freedom - to experiment that is, and then end up with delicious meal to enjoy. For us tea lovers, it is great to know that there are actually plenty of ways to use tea to add twists on our favorite dish.
Over the last two articles, we've discussed how tea could work as a meat tenderizer and as a medium for smoking meat. In this blog post, we'll make a few tea-based rubs that will surely surprise our taste buds.
Basic Tea Rub:
This might be, perhaps the simplest way to make a tea rub. This best suits steak and pork chop, though it could be used for other dishes as well.
Are you fond of smoking meat? Have you been experimenting with different wood to get that new twist in flavor? Well if you want to get great, exotic and really interesting taste, try using loose-leaf tea.
Smoking with tea is not really something new, but not all people know that this is a great alternative. This process of using tea has long been used in Chinese cuisine to get really delicate flavors. Now if this process is quite new to you, then here are some tea smoking prep and tips that you might want to use.
To start, secure the following:
I LOVE a good Chai Tea Latte. What I don't enjoy is paying FOUR BUCKS for it at my favorite coffee house, like the Starbucks gingerbread latte!
I recently acquired an absolutely glorious gingerbread chai tea from California Tea House. Here's my own recipe for turning the Gingerbread Chai into a gingerbread latte.The same recipe works hot in an insulated travel cup: just skip the ice.
FOUR-BUCKS CHAI TEA LATTE:
Our Southern friends have been cooking with tea for years. In the American South tea is ideal not only for drinking, but also for brining, making a simple glaze or, like my recipe below, used dry as part of a rub. This recipe can be used also be used on ribs, beef roasts, and poultry. If you are using ribs or poultry with skin still on, omit the vegetable oil.
Lorrayne's Lemon Sweet Tea Pork Roast
½ ounce, or 6 bags, of black tea leaves
As I sit typing this blog post, it is 114 degrees Fahrenheit outside my front door. Needless to say, it is hot and, with most of the United States experiencing high temperatures as well, it may just be time to find a tea related remedy for this problem. I have a solution from in the form of an easy to make Apricot Chai Tea Milkshake recipe that only takes about 10 minutes to prepare.
What you'll need:
I will admit that cooking for me personally can be a challenge. I'm more likely to blow something up, set something on fire, or burn whatever I'm trying to bake to a crisp than I am to actually produce something edible. However, something I've been dying to try involves our favorite thing on this website: tea. Baking with tea can be a challenge, especially if you're inept when it comes to cooking like me. However, the finished product could yield a delicious, tea infused treat with a vibrant flavor and a lovely taste.
One of my favorite blogs, Cupcake Project, luckily has posted a guide to getting the right flavor and the right intensity in your tea dessert.
The smell of ginger tea has defined my college career. Living and socializing mainly with international students from China in my time as a college student, I've gotten used to the sharp smell and spicy taste of the tea that really isn't strictly a tea. While this drink obviously isn't like more traditional teas in that it's made from a root rather than tea leaves, I feel it's a must try for anyone who enjoys tea. According to Chinese folklore, the tea is good for coughing and colds, as it has a "warm" property. In China, the tea is usually made by boiling peeled ginger root and can have brown sugar added to it according to preference.
This is a delicious and unique ice tea that I made recently when I found my self with a lot of extra strawberries! If you prefer a little more "Sin", add a splash of rum.
With high temperatures sweeping the United States and the vacation season upon us, it might just be time to have a tasty, cold treat. What better way to do that than by incorporating healthy green tea? Organicauthority.com recently posted a wonderful recipe for Green Tea ice cream. The recipe doesn't require an ice cream maker and offers a creative twist on traditional ice cream. All you need is a freezer and the ability to stir. Why don't you give it a try?
“Iced tea is too pure and natural a creation not to have been invented as soon as tea, ice, and hot weather crossed paths.” ~John Egerton
Most of us are familiar with at least some of the benefits of tea. It’s delicious; it’s high in antioxidants, and a great way to calm the mind and spirit. It’s soothing on a cold winter’s night, and as Richard Blechynden learned many years ago in Saint Louis, refreshing on a summer day.
With my son sound asleep right next to me this 3rd month of his birth, I have shaken the dust off of my copy of Culinary Tea and am ready to dive back into trying all recipes.
Brrr! It's getting cold here in NJ, and I have been retreating to my fall favorites to keep warm: fires, blankets, mulled cider, and hot toddies! I first experienced a hot toddy as a child when I was sick with a sore throat or when I came in freezing from playing out in the snow. My mom presented me with this, at the time, extremely potent concoction that was overwhelming to sip but definitely took the cold edge off. Since then, I've actually come to enjoy this hot tea recipe in the fall and winter because it warms you from the inside out, and so I have adapted my own versions to my particular tastes.
I'm guilty of often over-estimating and over-brewing how much tea I really want to drink when I steep it in a pot. Sometimes I'll brew a whole pot and think that I will want to drink it all, only to drink a cup and not want anymore. I hate wasting things, and so I've tried to be more careful about how much I might realistically drink and what to do with left over tea.
As dairy-free alternatives to milk become increasingly popular, more and more tea aficianados are curious about adding these products to tea.
As a lactose-free tea-lover myeslf, I took a few hours this morning to experiment with various non-dairy milks in tea.
I tried Almond Breeze unsweetened original, unsweetened vanilla, and sweetened vanilla almond milks in black tea. The unsweetened original and unsweetened vanilla almond milk did very little to cut the astringency of the tea, but the sweetened vanilla almond milk tasted almost identical to vanilla cow's milk. The texture was also very smooth and creamy.
I love growing herbs in with my flowers. When I grow Sweet Basil, the most common variety, I love to toss a small sprig into a pot of tea. It adds a delicate sweet spicey flavor.
African Blue Basil
This year I successfully grew two different varieties of Basil, African Blue and Cinnamon Basil. I'm sorry to say that I wasn't successful in growing a Pineapple Basil (beautiful yellow leaves, red flowers and spicey pineapple scent). Also this year, I let my basils flower and go to seed before harvesting. The flowers when dried have a more faint scent and flavor than the dried leaves do. So, since I grew varieties that are a bit more pungent than sweet basil in flavor, I thought that the flowers would be more fitting for my tea.
Ah, late summer. Back to school sales and labor day weekend plans. Everyone tries to fit in the warm weather activities they have somehow neglected over the past few months. But there is still time to squeeze in a few more barbecues, ball games, and iced cold beverages such as...sun tea! Yes, summer provides days with the most hours of sunlight and therefore the most opportunities to brew your favorite tea utilizing those UV rays.
Tea with scones or biscuits, a cup of tea at night or in the morning? These are all the typical ways we think of enjoying our tea. I have to admit that a cup of tea is something I didn't really think of enjoying outside of my daily routine. That was until I started reading the great articles on here, written by Ani. The recipes of delicious cuisines made with the finest California Tea House Teas were delicious to read about. Then it hit me! Everyone has heard of the everyday ways to enjoy tea. How about something a little adventurous? So I started researching. How can I incorporate tea into other times? We often pair wine with food, why not tea?
Last week, as my paddle sliced the inky lake water of Northern Minnesota, my mind wandered like a radio on scan. The beautiful surrounding set my wanderlusting mind on roam. On this particular day up North, I could feel the chill in the air and see the stirring wind sending waves and white caps to greet our lightweight canoe. Naturally, I tuned my mind to visions of fall: orange and red dotting the trees, football games, Halloween!, plus the perfect cozy sweater and a hot mug of cider. I would’ve traded my paddle for any of them.
It’s the dog days of summer, but I’m already anticipating the new season, new beginnings and a new take on a classic drink. I believe it’s in order.
Cider on Fire—as I like to call it, however, Mulled Cider works too.
Earl Grey is in my top five teas. On some days, it even earns the number one spot. Part of what makes this tea variety a popular favorite is its distinct flavor and aroma. What is the source of this noticeable bite? A scan of the ingredients will reveal the culprit…bergamot oil. Oh, bergamot oil, of course! Wait, what's a bergamot and why is it oily? My acquired taste for this curious tea additive demanded that I find out. I'll skip the other obvious question surrounding this tea, which is why it’s called Earl Grey. In short, a British politico named Charles Grey liked the particular blend so much that it was named after him.
In researching this article, I came across the following legend regarding the origin of Genmai-cha:
In feudal Japan, there was a servent named Genmai. One day he was serving his master, a samurai lord, some tea. As he served the tea, some grains of rice fell out of his pocket and into the tea. His master, furious at him for ruining the tea, executed him on the spot. The samurai lord decided to drink the tea anyway and loved the flavor that the rice added to the tea. He ordered that his tea be served that way every day from then on and called the tea Genmai-cha in honor of it's accidental creator.
I can remember the first time I had Thai iced tea. I was at a little mom and pop Thai place and was feeling like some tea. I went ahead and ordered a large iced tea figuring it would just be black tea with a bit of sweetener in it. When they brought it out, the first thing I thought was, "This is huge!" because they had served me an Octoberfest stein of tea. (For those unfamiliar with Octoberfest, they have very big mugs.) The second thing I noticed was that the tea had some sort of creme or milk in it because the tea was a light brown instead of the usual black. I decided I was paying for it, so I may as well give it a try, and it was amazing. I have gone back to that Thai place just because I wanted the Thai iced tea.
If you haven't tried Thai iced tea you're in luck. I have a recipe to share, and it's easy to make!
At heart, I’m a chocolate lover. Since I’ve gotten older, my only change in vice, for sometimes it can reach unhealthy proportions, has been to move onto the dark side. If I had a chocolate number, 85% would be it.
However, sometimes you just want a little variety with your cacao. I’ve tried nuts; I love chunks of almonds swirled in. Espresso flavored bars are good too. But after investigating on the web, I realized I had been missing out on something pretty big—tea & chocolate.
1/4 cup finely diced carrots
1/4 cup fresh or frozen green peas or thinly sliced snow peas
2 tablespoons finely diced celery
1 cup water
1 ounce enoki mushroom stems trimmed to 1 inch from the head
8 ounces cooked chicken breast, diced (about 2 cups)
Salt to taste
Freshly ground white pepper to taste....
I recently turned 23, I know, I’m still very young (or at least I hope that’s what you’re thinking). Yet still, no matter the age, birthdays always get me thinking about the past and what I want to happen in the future, before the next tick mark, 24. And as so, I’ve created a system, perhaps stolen from another, 23 things to do before 24.
It’s a list I put heavy thought into, much differently than my usual daily to-do jots. Among this year’s list: learn more about tea, become proficient in Spanish (as I’m moving to Spain next fall), keep studying Chinese, maintain target weight, run a marathon.
Some people just have strict daily routine. I know this, I have friends who are. They always go to the same bakery to get the same pastry; they remember to put everything to its original places. I am not one of them. I usually take risks, especially about food and drink. So when I come up with a really fantastic way of drinking tea, it’s cause for much celebration and publication on the Internet.
I just bought a big pack of hot chocolate, a box of Vanilla sleeptime herbal tea( I am a vanilla-smell savvy. This milky and sweet smell makes me addicted.) and a bottle of skim milk from the grocery.
There are the obvious signs winter is over — snow melts, sunset after 6 p.m., and baseball season starts.
But here is what makes me think of the warmer seasons:
Open toed sandals,
Late night talks on the balcony,
And switching from warm beverages, to cold ones.
My roommate is a big fan of sun tea, and since it’s her first year on her own, we were initially skeptical of her brewing abilities.
In the center of our front yard hovers a multi-trunked matured olive tree. The olives began to drop in the early part of fall which gave me the impression that the tree only produced green olives. Being a Kalamata and a Colossal Black Olives advocate, it was much to my delightful surprise when I researched the matter and found out that black olives are borne from green ones.
While flying to Las Vegas for a friend's bachelorette party, I was page-turning Southwest airline's magazine called "Spirit" when I happened upon a most interesting tea alcoholic drink. With its main ingredient being tea, naturally I was eager to try this on our trip and figured it would do the ladies a lot of good to loosen up the right way while tanning at the Hard Rock poolside.
Cinnamon, cloves and apricot spice is a triangle defense invented for a cold winter's day, but can taste even better on a hot Summer day. Although this European style tea is great hot, it is all the more better chilled. The ice-and-spicy elements for this sun tea will take you for a stroll down the cobblestone streets and land you a seat at a patio of a European cafe on a hot summer day.
Want ice cream but can't handle the calories? Tempted for a frozen yogurt but could do without the sugar? Feel healthy and refreshed with a non-fat, yet delicious dessert: tea popsicles! The secret to making tea popsicles is to simply double the ingredients. Here's how:
The summer can become unbearable for tea drinkers. The hot heat makes it difficult to sip on a cuppa hot tea for some people. Many resort to iced tea. I have seen many iced tea recipes in the past, and have been an advocate of steeping hot and pouring over ice, until I found this recipe from a twitter friend! Cold brewing tea in a refridgerator is what they suggested. At first, I was unsure if it would even work, worrying over whether the tea would steep a bitter cuppa. Here is the recipe if you are interested!
Sun Brewed or Sun kissed tea's magic is that it allows room for creativity. With honey rather than sugar in mind, this recipe is tailored for a busy bee's palate. Be sure to keep the garden bees away while it steeps!
5 heaping tablespoons of loose leaf Rooibos tisane (Gingerbread Chai)
Juice of one lemon Lemon slices (save a few for garnish)
1/4 cup of honey, diluted with an equal part of hot water
1 gallon filtered water
Large glass pitcher
Pour all the ingredients in the glass pitcher and stir continuously. Place lid on top and position pitcher directly in hot sunlight for 8 hours or so. Pour into glasses containing ice. Add a lemon wedge on top and enjoy!
Mint is a refreshing ingredient to any drink on a melting hot day. In the category of superfoods, mint is a superstar. For centuries now, mint is known for multiple ailments: nausea, headache, acne, digestion, skincare, asthma, fresh breath and so on. It also grows bountifully in a garden patch all year long. Combine this verdant herb with black tea and you have yourself a summer power drink.
I have a confession to make. Prior to meeting my southern husband, I have never heard of Sun Tea before. When he found this out, he had the most quizzical expression on his face as if he saw something in my teeth and couldn't decide whether to laugh or cringe.
And so I got the lecture. "Sun Tea", he proclaimed, "is part of what bonds children with their mothers, is what makes childhood memories everlasting, it's what no child should ever be deprived of, otherwise its a childhood not worth having..." OK, maybe I am exaggerating the lecture a little bit.
These days, non-tea-drinkers categorize our fun loving group into two stereotypes: the zen and serene / the pretentious (and possibly British). I'm sure the health-conscious are thrown somewhere into the mix. This weekend, I vow to throw those preconceived notions to the wind and let lose with a high in tea, low in calorie, summer cocktail. The days are warm and the nights are long, what better time than now? Move over Long Island Ice Tea, there's an electrifying new antioxidant-rich drink on the block. Enjoy...
Here is a fantastic "dessert in a cup" recipe with our favorite tisane, Fruity Dream. This drink is also the best way to maintain your hard earned figure for the summer without sacrificing taste.
Ingredients (per serving):
1. One heaping tablespoon of Fruity Dream herbal tisane
2. One teaspoon of honey
3. One cup boiled filtered water
4. Ice, cubed or crushed
5. Whipping cream
Combine tea and honey in a teapot. Add filtered water, just below boiling temperature and steep for 4 minutes. Stir until honey dissolves. Strain brewed tea mixture over ice in a blender. Blend to your desired thickness. Serve with whipping cream on top or a grapefruit slice garnish to really live it up.
Where would we be in the deadly summer heat without a tall glass of iced tea? This next series will explore the various methods of cooling off with some creative ways of utilizing tea. The first entry was actually inspired by a billboard I noticed while driving around town. It was an ad from McDonald's introducing their newest beverage: sweet iced tea. This prompted me to share with ya'll my Texan mother-in-law's amazing sweet tea recipe that she serves with every meal called Orange Mint Iced Tea.
Ice cream is one of the best and worst coolants of summer. Best because it tastes sooo good and worst because its sooo bad for you. Here's a delicious tisane recipe that's packed with healthy components like anti-oxidants and tannins that serves as a simply fantastic dessert substitute for a scorching hot day: